Salmon Chowder
Active time: 15min Total time: 40min Servings: 4 Recipe from: Healingfamilyeats.com
Image thanks to Healingfamilyeats.com
Why?
Auto-immune friendly
Good for brain with Omega-3
Gluten and dairy free
Support gut health and digestive health
Light meal, filling and delicious
Source of healthy fats
Packed with vitamins, minerals and fibre
Ingredients:
2 tablespoons coconut oil,
1 small fennel bulb, thinly sliced fronds reserved
1 large leek, thinly sliced
2 stalks celery, sliced
1 small celeriac, peeled and cut into 0.25 inch dice
2 small (or 1 large) swede, peeled and cut into 0.50 inch cubes
2 large carrots, cut into 0.50 inch cubes
3 sprigs fresh thyme
340 g salmon fillets, skin on
450 g full fat coconut milk
1 cup bone broth
1 large bay leaf
3/4 teaspoon sea salt, or to taste
fresh parsley, to garnish
How to prepare
Melt the fat in a large pan (that has a tight fitting lid) and add the vegetables and thyme. Put the lid on the pan and cook on a gentle heat for 25-30 mins or until tender, stirring once in a while. You want to sweat the vegetables, rather than get some colour on them so if you feel the vegetables are in danger of browning, add a tbsp or two of water.
Meanwhile place the salmon, skin side down, into a large sauté pan with the coconut milk, broth and bay leaf. Bring the liquid to a gentle simmer and poach the fish for 6-8 minutes until only just cooked.
Remove the salmon from the coconut milk, discard the skin and bay leaf. Pour the milk into the pan with the vegetables, bring up to a simmer and cook a further 5 minutes or until the swede and carrots have cooked through. Flake the salmon into large pieces, add to the vegetables and reheat, being careful not to let the chowder boil. Add sea salt to taste.
Serve with the reserved fennel fronds and chopped parsley on the top.
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